Tuna pasta bake

INGREDIENTS

1vpkt of pasta - spiral or penne

Olive oil for frying

1 onion, finely chopped

3 garlic cloves, minced

1 can diced tomatoes

1/2 cup tomato passata

1/2 glass red wine

3 tbsp chopped parsley

2 tbsp chopped basil

2 tbsp chopped thyme

2 tbsp capers

Salt and pepper taste

I can tuna, drained

Shredded mozzarella cheese.

METHOD

Cook the pasta al-dente as per the packet instructions. Rinse in cold water to stop it cooling any further and set aside. Meanwhile heat the oven to 180C fan forced.

In a frying pan, fry the onions in the oil until golden, add the garlic and continue to fly for another minute.  Add on the tomatoes, the passata and the wine and cook to reduce the sauce. Add 8n the herbs, the capers and season.

In an oven tray combine the pasta and the sauce and cover with cheese. Bake in the oven for 30 mins or until browned.

Serves 4 or 5.

Tofu 'soboro'

INGREDIENTS

For the sauce

4 tbsp hoisin sauce

3 tbsp oyster sauce

2 tbsp mirin

2 tbsp soy sauce

1 tbsp sesame oil

1 tsp sugar

Black pepper to taste 

For the 'mince'

Sesame oil for frying

1 onion, chopped

3 or 4 white mushrooms, chopped

4 cloves garlic, finely chopped

1 block (450g) firm tofu

For the garnish

2 tbsp sesame seeds

3 spring onions, chopped

METHOD

Combine all the ingredients of the sauce and set to one side

Wrap the tofu in kitchen paper and place between two plates to drain any liquid. Set aside for at least 30 mins.

In a dry frying pan, gently toast the sesame seeds until the aroma is released. Be careful not to burn the seeds.

In a deep pan or wok, fry the onions in the sesame oil until soft. Add the garlic and mushrooms and continue to cook for another 2 minutes.

Crumble the tofu into small pieces. Add to the pan and continue to cook for about 1 minite or until no liquid is released. Add the sauce and cook for about 3 minutes, ensuring the tofu is completely coated in the sauce.

Serve over a bowl of rice and garnish with the sesame seeds and spring onions.